Caramelized Bacon

There were a few recipes at Stevens Catering that we could not make enough of. Guests kept coming back for more until it was all gone. This is one of those recipes. I finally learned to ask clients how much to make and they understood when it was gone I would remove the serving dish from the table and guests would eat other things. Ina Garten did a great job on this recipe and it is just that good. Enjoy!


Caramelized Bacon

Barefoot Contessa Foolproof, Ina Garten, page 31
Course Appetizer, Party Food
Cuisine American
Keyword bacon, brown sugar, cayenne, maple syrup, pecans


  • sheet pan
  • Food processor


  • 1/2 cup light brown sugar lightly packed
  • 1/2 cup chopped or whole pecans
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons pure maple syrup
  • 1/2 pound thick-sliced Applewood-smoked bacon I use Wright's Hickory Smoked


  • Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
  • Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
  • Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools.
  • While its hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.


These can be made early in the day and stored at room temperature.

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